Poached Salmon in Green Goddess Sauce (Keto Diet)
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 390, total fat 27 G., saturated fats 6 G., proteins 32 G., carbohydrates 2 G., fiber 0 G., cholesterol 80 mg, sodium 430 mg, sugar 1 G.
Calories 390, total fat 27 G., saturated fats 6 G., proteins 32 G., carbohydrates 2 G., fiber 0 G., cholesterol 80 mg, sodium 430 mg, sugar 1 G.
This elegant dish is rich in healthy fats, and while it looks elaborate, it's actually quite simple. The sauce, loaded with fresh herbs, can be made ahead of time, saving time and allowing it to simmer for a chance to develop flavor. Don't throw away the salmon skin; it makes an easy way to make crispy chips, which will be the highlight of the dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Green Goddess Sauce
- 2 tablespoons extra-virgin olive oil
- 2 green onions, white and light green parts, finely chopped (about 1/4 cup)
- 1 clove garlic, minced (about 1 tsp)
- 1/4 cup fresh parsley leaves
- 1/4 cup sour cream
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh tarragon
- 1 tbsp. chopped fresh dill
- 1 anchovy fillet in oil
- Fine sea salt and freshly ground black pepper
Salmon
- 4 wild salmon fillets, 110g each, skin removed and set aside
- Sea salt and freshly ground black pepper
- 3 sprigs of fresh dill
- 1 lemon, thinly sliced
- 1 cup dry white wine
- 1 tbsp extra-virgin olive oil
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Recipes with similar ingredients: salmon, white wine, dill, parsley, Anchovies, tarragon, lemon juice
Cooking the dish according to the recipe:
- Green Goddess Sauce:
Combine the butter, green onions, and garlic in a small, cold skillet. Reduce heat to low and cook, undisturbed, until the mixture begins to sizzle, about 30 seconds. Remove from heat. Transfer the mixture to a small food processor. Add the parsley, sour cream, lemon juice, mayonnaise, tarragon, dill, and anchovies and process until smooth. Season with salt and pepper to taste. - Salmon:
Season the fish on all sides with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Place the dill and lemon slices in a large, high-sided skillet. Pour in the wine and 1 cup of water, then bring to a boil. Reduce the heat and place the fish on top of the lemon and dill. Cover and simmer until the fish is cooked through (the flesh should flake when lightly pressed with a fork at the thickest part), 8–12 minutes, depending on the thickness of the fish. - Heat oil in a large skillet over medium heat. Pat the salmon skin dry with a clean towel, then place it in the skillet and sprinkle with a pinch of salt. Cook, turning with tongs, until the skin is lightly browned and beginning to crisp, 4–6 minutes. The skin will become even crispier as it cools.
- Just before serving, divide 1-2 tablespoons of the sauce among 4 plates. Top with a piece of salmon. Garnish each with fried skin chips and serve with the remaining sauce.
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